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Gersidi
11-07-2013, 08:37 AM
I've recently got an alto shaam and am planning on tightly plastic wrapping my meats and holding them in there until ready to serve. What temp should I be holding them at, and should I be opening the door vents?

Ribs
Whole brisket
Whole pork shoulder

Pyle's BBQ
11-07-2013, 09:13 AM
What model are you using?

Gersidi
11-07-2013, 09:24 AM
500-s